About the oil
What makes Olivyra different from other olive oils?
Most supermarket extra virgin olive oil is blended, late-harvest, and built for mildness. Olivyra is a single-origin Tunisian extra virgin olive oil, cold-pressed within hours of harvest. USDA and ECOCERT organic. 0.3% acidity. Built for freshness, origin, and the compounds that make real EVOO a functional food.
What is the polyphenol content of Olivyra?
High polyphenols (lab results pending). The oil is made the way high-polyphenol oils are made — early fruit, same-day press, single-origin Tunisia. We will not print a milligram number until an independent lab returns one. What polyphenols are →
Where do your olives come from?
100% single-origin Tunisia — not a blend of leftover oils from across the Mediterranean. Why Tunisian olive oil matters →
What variety of olives do you use?
Tunisia grows indigenous varieties, including Chetoui (bold, peppery, complex) and Chemlali (smoother, fruitier). Olivyra is a single-origin Tunisian extra virgin olive oil from that tradition.
Is Olivyra extra virgin or regular olive oil?
Always extra virgin. Cold-pressed from fresh olives without heat or chemicals. Acidity is 0.3% — well under the 0.8% extra-virgin maximum.
Health and cooking
What health benefits does high-polyphenol olive oil provide?
The research people quote — heart, inflammation, the Mediterranean pattern — tracks with phenolic extra virgin oil, not with a refined bottle. The EU allows a health claim that olive oil polyphenols help protect blood lipids from oxidative stress when you get enough hydroxytyrosol in a day. Oleocanthal is the compound that makes fresh oil sting the throat; researchers have compared its action to ibuprofen. Health buying guide →
How much do I need daily?
For the EU-approved claim, you need 5 mg of hydroxytyrosol daily. How many tablespoons that takes depends on the oil in the bottle. We will not pretend Olivyra's milligram number is known while the lab sheet is pending. A tablespoon or two of a genuinely high-phenolic extra virgin oil is the usual kitchen dose in the literature.
Is Olivyra safe for cooking and frying?
Yes. Extra virgin olive oil has a smoke point in the range used for sautéing, roasting, and light frying. Olivyra is also a finishing oil — that is where the peppery, polyphenol-rich flavor shows. You lose some phenols to heat. You keep more than the smoke-point myth admits. Smoke point myth →
Does Olivyra have low acidity?
Yes. 0.3% acidity — premium grade, well under the extra-virgin limit.
Quality and certifications
Is Olivyra USDA Organic certified?
Yes. USDA Organic and ECOCERT. Grown and processed to organic standards, then bottled to protect the oil from light and heat.
Do you provide lab test results?
Independent lab results for this lot are pending. When they arrive, we will publish them. Until then: high polyphenols (lab results pending). We will not invent a number.
What is the harvest date and shelf life?
Buy recent harvest oil. Phenols do not improve in a cupboard. Store in a cool, dark place. We recommend using the bottle while it still tastes green and peppery — typically within about 18 months of harvest.
Wholesale and ordering
Do you offer wholesale pricing?
Yes — restaurants, retailers, and distributors. Pricing will be posted when the first shipment lands; until then, write us for a quote. Wholesale →
What sizes are available?
250 ml, 500 ml, 750 ml, and 5 litre. See Olivyra sizes.
Do you ship nationwide?
Yes. We ship throughout the United States. Ask us about qualifying wholesale orders.
How do I request a sample?
Email info@purevalleyllc.com or call 510-410-8506. Complimentary samples for qualified restaurant and wholesale partners.